サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、サプレマシーさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨なんば日比谷日比谷、有楽町、銀座/寿司

31回

夜の点数：4.9
- ￥50,000～￥59,999 / 1人
- 料理・味 4.9
  
  |サービス 4.6
  
  |雰囲気 4.8
  
  |CP 4.9
  
  |酒・ドリンク 4.8

11回目

2020/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

情熱もナンバーワン

先日情熱大陸で放送されたばなんばさん、実はちょうどこの日も取材に来られていた。なんばさんの
お寿司に対する情熱が溢れいるのがよく伝わったのではと思う。

日比谷ミッドランドに３階にあるなんばさん、ここに来た人のほとんどがなんばの鮨のとりこになる

◇たこ
◇穴子皮目パリパリ焼き
◇鯖海苔巻き
◇鮟肝
◇パンに肝ソース乗せ
◇おわん
◆白いか
◆北寄貝
◆ヒラメ
◆アジ
◆春子
◆しまあじ
◆かつお
◆さば
◆赤身
◆中トロ
◆大トロ
◆秋刀魚
◆蛤
◆うに
◆オム穴子ちらし
◆トロ巻き
◇玉

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2020/11/28 更新

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10回目

2020/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨ナンバーワン

お寿司屋さんでここが一番と思っているお店。東京ミッドタウン日比谷３階にある。ネタの良さもあるが丁寧な仕込みには頭がさがる。イカは薄く切って重ねるころでとろとろの食感を出す。しゃりとネタと温度にもこだわり、最高のつまみと寿司に仕上げる。ほんとうにすばらしい

#タコ
#ボタン海老#海老味噌と殻
#穴子#白焼き
#金目鯛
#鮟肝
#鯖#海苔巻き
#鮟肝#パン
#白烏賊
#北寄貝
#鯵
#いさき
#かつお
#春子
#赤身
#トロ
#大トロ
#新子
#大トロ炙り
#蛤
#雲丹
#オム#穴子
#鉄火巻き
#玉

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2020/10/14 更新

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9回目

2020/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨ナンバーワン

#鮨#ナンバーワンだと思っている#なんば日比谷　大将のこだわりは物凄い、１つ１つネタとしゃりの温度を変え、握りの固さも大きさも変える。こだわりのつまみも絶品。すばらしい

#ぼたん海老#味噌甲羅入り
#子持ちヤリイカ
#鮟肝
#肝ペースト#ジャン・フランソワ#パン
#北寄貝#うに#酢飯#クラムチャウダー
#勝浦#マグロ#ステーキ
#北寄貝
#穴子#ぱりぱり焼き
#しろいか
#鳥貝
#平目
#さわら
#車海老
#春子
#アラ
#鯖
#カツオ
#赤身
#トロ
#小肌
#アワビ
#河豚白子
#穴子
#太巻き
#干瓢巻き

予約は#OMAKASE だが開始から1分以内に満席になる。常連は行った時に取れる人もいるがそれでも9か月先、幻のお店になりつつある

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2020/09/01 更新

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8回目

2020/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

私のなんば、マイナンバー

今年の鮨の食いはじめはなんば日比谷、なぜかミシュランの星はないが、日本で一番美味しいのではと思うすし店。1月7日お年賀で訪問した。市場は1月5日からなので7日だと魚が微妙かと思ったが素晴らしいお寿司だった。

◇佐島の煮たこ
◇ボタン海老に海老殻と海老味噌
◇網走の釣りキンキ
◇三陸岩手のしめ鯖海苔巻き
◇余市のあん肝を野菜とペーストにし食パンに
◇蒸し鮑
◇自家製からすみ
◇穴子ハリパリ焼き
◇これから使う魚でとったスープ
◆白イカ
◆淡路のヒラメ（3日寝かせ）
◆北九州の白甘鯛（11日寝かせ）
◆山口萩の鰆（12日寝かせ）
◆千葉のくえ（12日寝かせ）
◆車海老
◆長万部のホッキ貝
◆ホッキ貝の貝スープ
◆かすご
◆富山のぶり（4日寝かせ）
◆山口の鰹
◆大間のマグロの赤身
◆中トロ
◆コハダ
◆サービスの大トロ：お年賀
◆黒雲丹
◆穴子
◆たまごに海老の殻
◆太巻き：追加
◆マグロ巻き：追加
◆干瓢巻き：追加
◆お年賀のお土産：ちらし鮨

つまみもお寿司も完璧と言えるほどおいしい。定番のボタンエビの海老殻味噌、きんきの出汁汁、シメサバ海苔巻き、穴子のパリパリ焼、どれも素晴らしくおいしく次回訪問まで待ち遠しくなる。

しゃりは小さくでもはっきりしゃりを主張してるのがいい。口のなかでとろけるイカ、薄く切って合わせるわざとらしいが素晴らしい。

今年は正月早々なんばで食べれて、いい年がスタートした

佐島の煮たこ

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ボタン海老に海老殻と海老味噌

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網走の釣りキンキ

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陸岩手のしめ鯖海苔巻き

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余市のあん肝を野菜とペーストにし食パンに

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蒸し鮑

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自家製からすみ

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穴子ハリパリ焼き

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これから使う魚でとったスープ

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白イカ

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淡路のヒラメ（3日寝かせ）

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北九州の白甘鯛（11日寝かせ

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山口萩の鰆（12日寝かせ）

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千葉のくえ（24日寝かせ）

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車海老

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長万部のホッキ貝

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ホッキ貝の貝スープ

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かすご

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富山のぶり（4日寝かせ）

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山口の鰹

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大間のまぐろ

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大間のマグロの赤身

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大間のマグロの中トロ

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コハダ

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サービスの大トロ：お年賀

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黒雲丹

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穴子

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たまごに海老の殻

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太巻き：追加

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マグロ巻き：追加

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干瓢巻き：追加

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お年賀のお土産：ちらし鮨

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2020/01/16 更新

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7回目

2019/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

鮨ナンバーワン

日本で一番美味しい鮨屋ではないかと思っている。日比谷ミッドタウン３階、今回は貸切会、いつも楽しく頂いているが、この日はさらに話が弾む。

◇新イクラ
◇横須賀たこ
◇金目鯛
◇増毛ぼたん海老、海老味噌殻
◇余市鮟肝
◇あん肝のパテ、ジャン・フランソワ」さんのパン
◇イワシの海苔巻き
◇穴子パリパリ焼き
◆白いか
◆メイチ鯛
◆鯵
◆宇部車エビ
◆石垣鯛
◆春子
◆秋刀魚
◆かつお
◆赤身
◆中トロ
◆大トロ
◆小肌
◆あわび
◆うに
◆穴子
◆玉
◆太巻き
◆鉄火巻き
◆干瓢巻き

新いくらが出てきた。出始めのイクラは皮目が柔らかくとろけるようでとてもおいしい。鮟肝は半分以上を取り中心部分だけをつかう。定番のぼたんえびの美味しさはたまらないし、甘鯛の汁は最高。

おつまみのおいしさは格別だが、にぎりがさらにおいしい。小さいにぎりだが、存在感がはっきりした、でも固すぎることなく口の中で溶けていく。

ネタのこだわりもすばらしい。

新イクラ

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横須賀たこ

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金目鯛

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増毛ぼたん海老、海老味噌殻

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余市鮟肝

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あん肝のパテ、ジャン・フランソワ」さんのパン

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イワシの海苔巻き

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穴子パリパリ焼き

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白いかイワシの海苔巻き

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メイチ鯛

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鯵

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宇部車エビ

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宇部車エビ

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石垣鯛

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春子

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秋刀魚

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かつお

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赤身

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中とろ

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大トロ

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小肌

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あわび

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穴子

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うに

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うに

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玉子

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太巻九連

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鉄火巻き18連

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干瓢巻き

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2019/09/20 更新

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6回目

2019/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

鮨なんばーわん

今、私にとって１番好きかもしれないお寿司屋さん、日比谷ミッドタウン３階にある。昼夜一回づつ、カウンター９席と個室がある。OMAKASEでネット予約するが一瞬で予約が終了する。予約は超困難なのだがなんとしても行き続けたいお店である。

◇たこ
◇増毛ぼたん海老、殻を焼き海老味噌と合わせ乗せ
◇きんきの煮つけ（骨だし）
◇鮟肝
◇鮟肝パテ、ジャン　フランソワ食パンに乗せて
◇締めさば、生姜巻き、愛知　衣崎の海苔
◇鮑の肝シャーベット
◇東京湾穴子ぱりぱり焼き
◆しろいか
◆石垣貝
◆平目
◆すずき
◆アジ
◆春子
◆鰹
◆赤身
◆大トロ
◆中トロ
◆こはだ
◆アワビ
◆金目鯛
◆雲丹
◆穴子
◆玉
◆太巻き追加
◆鉄火巻き追加

つまみからすばらしすぎるおいしさ。素材の良さがひかる蛸、なにも入れずにあっさり炊き、フレッシュ感を感じる。きんきの煮つけは、骨からとった出汁がもうたまらない。さばの巻物、酢でしめたしっとりとした鯖の味わいおどろくおど、

丁寧な仕事が光るんんばさん、しろいかは、丁寧に薄く平たく切ったのを重ねる。こうすることでとろっとした食感が得られる。ネタの温度、しゃりの温度までこだわりをもって提供する。どれもすっきりと、でもおいしい味は十分に出ている魚は、仕入れの良さだけでなく、処理の丁寧さがなせるわざなのだろう。

しゃりもとても大好きだ、３種類のブレンドで赤須のつんとくる酸味ではないが、塩気と酸味がネタに負けずに主張する。温度を変えることでその主張をコントロールしている。小さいしゃりだが、その分、お米は大きめで主張している。一瞬米粒感を感じるがそれが口の中でとけていく。

いつも追加をするがそれでも値段は跳ね上がることはない。

大将とのお話はいつも楽しいし、居心地も味も、お店の雰囲気も最高だ

たこ

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増毛ぼたん海老、殻を焼き海老味噌と合わせ乗せ

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きんきの煮つけ（骨だし）

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鮟肝

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鮟肝パテ、ジャン　フランソワ食パンに乗せて

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締めさば、生姜巻き、愛知　衣崎の海苔

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鮑の肝シャーベット

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東京湾穴子ぱりぱり焼き

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しろいか

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石垣貝

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平目

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すずき

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アジ

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春子

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塩釜延縄

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赤身

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大トロ

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中トロ

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こはだ

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アワビ

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金目鯛

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淡路赤ウニ

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雲丹

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穴子

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太巻き追加

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鉄火巻き追加

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2019/08/22 更新

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5回目

2019/04 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

なんばーワンのお鮨を食べる日々や

阿佐ヶ谷の鮨なんば大将が日比谷にお店をだして１年がたった。阿佐ヶ谷時代からの定番もあるが、
にぎりの良さとかつまみの良さはなんばさんのごだわりから何処にも負けない絶品なものになっている。予約はOMAKASEで毎月開始から3秒でなくなる。もう幻なったとも言えるなんば日比谷でこうやって食べれるのが嬉しい

◆牡蠣
◆ボタン海老
◆ホタルイカ
◆金目鯛につけ
◆鮟肝
◆子持ちやりいか
◆あわび
◆ふぐ白子、酢飯リゾット
◆しろいか
◆赤貝
◆小室さん（眞子さまの彼、マコガレー）
◆石鯛
◆さより
◆車海老
◆春子
◆さわら
◆鰹
◆那智勝浦の大トロ
◆中トロ
◆小肌
◆鯵
◆あかむつ
◆鯛・鰆・キンキの出汁の稲庭うどん
◆鳥貝
◆うに
◆たこ
◆玉
◆太巻き追加
◆鉄火巻き追加

品数が多いのもあってしゃりの量は少ない。その分、酢と塩が効いており存在感のあるしゃりでこれがたまらなくいい。鯵だけはネタが大きくしゃりの量も違う。温度管理だけでなくしゃりの大きさ細かく変えていくなんばさんの技はさすがだ。

つまみものは熱の入れ方が絶妙で、子持ちヤリいかはこれ以上おいしいものは他にない。足の速いものでもぷりっと新鮮でおいしく。上手く熟成させて味をだしているものは、歯ごたえも味のつきかたもすばらしい。

常に最高を追求するなんばさんは段々他の追従をゆるさなくなってきている機がする。真の意味で日本でナンバーワンのお鮨やと行っていい。

黒あわび

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鮟肝

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ボタン海老

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牡蠣

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ホタルイカ

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金目鯛煮つけ

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子持ちやりいか

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ふぐ白子、酢飯リゾット

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しろいか

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赤貝

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小室さん

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石鯛

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さより

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車えび

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春子

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さわら

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かつお

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(樋長)那智勝浦まぐろ

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大トロ

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中とろ

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小肌

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あじ

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うに

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あかむつ

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鯛・鰆・キンキの出汁の稲庭うどん

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トリガイ

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玉

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太巻追加

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鉄火巻き追加

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2019/05/13 更新

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4回目

2019/01 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク4.7 ］
￥30,000～￥39,999

/ 1人

お鮨のエースナンバー

OMAKASEサイトでは毎月1度予約開始するが、わずか３秒で満席になる凄さ、実際に食べるとそのよさは誰でも判ると思う。日比谷ミッドタウン３階にある。

◇増毛ぼたん海老、海老味噌のせ
◇黒アワビ
◇牡蠣
◇釣りきんきの煮付け
◇鮟肝
◇大間一本釣り156キロ大トロ巻き
◇かりっとした穴子
◆白烏賊（イカの子供）　36℃/20℃
◆鯛　　　　　36℃/20℃
◆さより　　　38℃/21℃
◆車えび　　　38℃/38℃
◆春子　　　　38℃/21℃
◆鰆　　　　　38℃/20℃
◆鰹　　　　　38℃/23℃
◆鰺　　　　　38℃/20℃
◆赤身　　　　36℃/21℃
◆トロ　　　　40℃/24℃
◆コハダ　　　37℃/21℃
◆鯖　　　　　37℃/20℃
◆鰤　　　　　40℃/23℃
◆北寄貝　　　36℃/17℃
◆うに　　　　36℃/20℃
◆穴子　　　　41℃/45℃
◇玉
◆追加：太巻き

ぼたん海老に乗せる海老味噌は独特、殻を砕いて入れている。黒アワビはかなり大きくかなりな上物、まだかアワビより美味しいと感じるすばらしさ。定番のきんきの柔らかい味わいの煮付け、鮟肝、かりっとした穴子も最高。

白烏賊は、薄く切って、さらに切り身を入れて重ねる手間の入れよう。とろける白烏賊は最高。今年はずっとマグロが不作なのだが、そんなの関係ないと言いたげな上物、大トロの美味しさは涙がでるほど、仕入れにはかなりお金をかけている。

にぎりは小ぶりで女性にもやさしく沢山食べれる。お米の粒の固さは標準的、それをかなり緩く握る。やや刺激の強い酢と塩が少なく緩いしゃりの存在感を高めている。

温度にこだわるのもなるほどと思うし、出す順番にもこだわっているのはよく判る。お酒も結構飲んで、追加をしてもコースの値段30000万円から少ししか高くならない良心さもある。

いつも気を使ってくださる大将のやさしさにもいつも感動する。もうお鮨界のエースナンバーを貰っていいと思う。

黒アワビ

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増毛ぼたん海老、海老味噌のせ

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釣りきんきの煮付け

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牡蠣

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鮟肝

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かりっとした穴子

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大間一本釣り156キロ

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大トロ

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大トロ巻き

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白烏賊（イカの子供）

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鯛

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さより

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車えび

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春子

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鰆

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鰹

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鰺

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赤身

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トロ

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コハダ

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鯖

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鰤

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北寄貝

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東沢No3

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うに

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穴子

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玉子

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太巻き

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2019/03/02 更新

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3回目

2018/11 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP4.9
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

なんば言ってもおいしい

阿佐ヶ谷のなんばから大将が新たに作ったなんば日比谷。阿佐ヶ谷の時より値上げしたとは言え、その分食材はさらによくなり、サービスの内容も充実している。予約はOMAKASEで月ごと、一瞬で満席になるので予約を取るのも大変だ

日比谷ミッドタウンのビルの中、高級感が漂う店内、今日もなんばさんが出迎えてくれた

にぎりだけで16貫、つまみはなんと10種類、それに追加の品を注文。どれもすばらしい内容。

ぱりぱり皮の穴子は定番だが阿佐ヶ谷時代よりさらに美味しくなっている。マグロのたたきのうにのせのおいしさにはうなってしまった。

今回は、アルバ産の大きな白トリュフ、これだけで15万するそうだが、それを沢山すりおろしたまごかけご飯に、こんな贅沢ははじめてかもしれない。

しゃりは阿佐ヶ谷時代と違い１種類、米酢と赤酢のミックスで、少し酢は強め、米は固めで立っている。このしゃりのおいしさも最高。

今回は、赤ワインを進められ飲んだが、日本酒4杯にワイン３本、ワインの1本は買っても2万円以上するもの、基本コースは30000円なのだけど、追加もしてこれだけ飲んでも38000円。この価格も驚きのやすさ。やはりなんばは、ナンバーワンだ

ぼたん海老にかに味噌と甲羅をつぶしたものを乗せた

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いわし茗荷がりの海苔巻き

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蝦夷鮑

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穴子皮ぱりぱり焼き

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青柳

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真鱈白子すり流し

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網走釣りきんき

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まぐろ中落ち巻き

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鮟肝

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しじみ汁

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鮑の肝　雲丹のシャーベット

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うに

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大間まぐろのムニエル　雲丹乗せ

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白烏賊

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平目

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春子

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鰆

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鰹

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かわはぎ肝を中に

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まぐろ

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中トロ

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ぶり

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北寄貝

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アルバ産白トリュフ

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たまごかけご飯

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車えび

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うに

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穴子

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玉

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大間まぐろのムニエル、きゅうりの太巻き

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2019/01/25 更新

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2回目

2018/08 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

鮨ナンバーワン

阿佐ヶ谷の予約の取れない名店鮨なんばの大将が日比谷にお店をだしてから早5ヶ月が経った。お鮨の値段は銀座価格になったが、その分、素材がさらにパワーアップしたし、絶妙な温度管理で楽しませてくれる。日比谷店はOMAKASEで誰でも予約が取れるところもいいところ。但し、予約開始から数秒で席が埋まってしまうので、待ち構えて速攻で予約しなければならない

お店は日比谷ミッドタウンの３Ｆお店は小さな表札があるだけでひっそりした感じ、店内はカウンター8席、おしゃれな内装になっている

◇うにのすり流しじゅんさい
◇蝦夷石蔭貝
◇石垣鯛
◇下田黒あわび、神奈川鴨居のたこ
◇網走釣キンキの煮付
◇いわしまき、海老のそぼろをかけて
◇車えびに海老味噌乗せ
◇アワビの肝にうにのシャーベット乗せ
◇鮟肝
◇穴子ぱりぱり揚げ
◆新烏賊　　　36℃/17℃
◆白烏賊（イカの子供）　36℃/19℃
◆真子カレー　36℃/19℃
◆鰹　　　　　36℃/20℃
◆春子　　　　36℃/20℃
◆トロ　　　　40℃/21℃
◆コハダ　　　38℃/21℃
◆鰺　　　　　40℃/21℃
◆北寄貝　　　35℃/16℃
◆鯖　　　　　38℃/20℃
◆車えび　　　38℃/35℃
◆いさき　　　38℃/22℃
◆うに　　　　38℃/18℃
◆穴子　　　　40℃/42℃
◇玉
◆追加の太巻き

つまみの美味しさは阿佐ヶ谷時代から、車えびのきものせと穴子のぱりぱり揚げはここでしか食べられないものだがとてもおいしい。あわびの肝のうにのシャーベット、こちらは新作だがとてもよかった。

にぎりになるとお品書きが配られるがそこにはしゃりの温度とネタの温度が記載されている。裏では温度計できちんと管理している。1度の違いがどれぐらいなものかということがあるが、ネタによって温度を微妙にかえるとさらに美味しく頂けるのはよくわかる。最初は低めの温度のネタから、途中から温度が高いもの、それも低いものをはさみながら出していく。この出し方もいいと思う。

お酒は結構いい銘柄を４合も頂き、追加の太巻きもいただいた。でもコース料金に対して5000円プラスのみというのはかなり良心的、このお店にはずっと通い続けたい

蝦夷石蔭貝

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うにのすり流しじゅんさい

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下田黒あわび、神奈川鴨居のたこ

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うにのすり流しじゅんさい

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いわしまき、海老のそぼろをかけて

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車えびに海老味噌乗せ

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アワビの肝にうにのシャーベット乗せ

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鮟肝

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穴子ぱりぱり揚げ

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白烏賊（イカの子供）　36℃/19℃

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新烏賊　　　36℃/17℃

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真子カレー　36℃/19℃

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鰹　　　　　36℃/20℃

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春子　　　　36℃/20℃

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トロ　　　　40℃/21℃

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コハダ新子　　　38℃/21℃

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コハダ　　　38℃/21℃

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鰺　　　　　40℃/21℃

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北寄貝　　　35℃/16℃

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鯖　　　　　38℃/20℃

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車えび　　　38℃/35℃

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いさき

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うに

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穴子　　　　40℃/42℃

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玉

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追加の太巻き

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追加の太巻き

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2019/01/25 更新

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1回目

2018/04 訪問

夜の点数：4.4
- ［料理・味4.4
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.2 ］
￥30,000～￥39,999

/ 1人

ナンバーズ大当たり

阿佐ヶ谷の名店なんばのご主人新しく日比谷ミッドタウンにお店を出した。ミッドタウンの立派さにも驚きだが、内装の豪華もさすがである。場所柄、阿佐ヶ谷のお店とは値段は違いお一人様30000円と高くなるが、その分食材もあがっているし、それ以上に凄いのは大将の温度管理。最高の状態でお鮨をだすこだわりだ。

◇鹿児島一本釣り初鰹
◇煮蛸
◇足を炙ったホタルイカ
◇ぼたんえび
◇萩のあわび、北海道あおやぎ
◇もずく
◇あんきも
◇穴子皮ぱりぱり焼き
◆マコガレー　36℃/21℃
◆赤身　　　　36℃/22℃
◆中トロ　　　40℃/23℃
◆白烏賊　　　36℃/21℃
◆白魚　　　　38℃/41℃
◆春子　　　　38℃/22℃
◆小肌　　　　38℃/21℃
◆鯵　　　　　38℃/22℃
◆のどぐろ　　38℃/27℃
◆ニシン　　　36℃/22℃
◆鳥貝　　　　36℃/16℃
◆金目鯛　　　38℃/25℃
◆車海老　　　38℃/27℃
◆雲丹　　　　36℃/20℃
◆穴子　　　　40℃/45℃
◆玉

つまみのおいしさは阿佐ヶ谷の時と変らない。綿密な温度管理、確かに温かいと素材の香りをよく感じる。最近暖かいしゃりを出すお店も出てきたが、ネタによって合う合わないがあると思う。それを大将のこだわりで実現していく、食べてなっとく、これはすごいと感じた。なんばさんの新たな境地に感服である。

予約は、omakaseのサイトで誰でも予約できる。この美味しさを多くの人に味わって欲しい

鹿児島一本釣り初鰹

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煮蛸

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足を炙ったホタルイカ

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ぼたんえび

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萩のあわび、北海道あおやぎ

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もずく

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鮟肝

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穴子皮ぱりぱり焼き

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マコガレー　36℃/21℃

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白烏賊　　　36℃/21℃

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白魚　　　　38℃/41℃

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春子　　　　38℃/22℃

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赤身　　　　36℃/22℃

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中トロ　　　40℃/23℃

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車海老　　　38℃/27℃

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小肌　　　　38℃/21℃

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ニシン　　　36℃/22℃

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のどぐろ　　38℃/27℃

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鯵　　　　　38℃/22℃

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鳥貝　　　　36℃/16℃

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金目鯛　　　38℃/25℃

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穴子　　　　40℃/45℃

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店内

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店内

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2019/01/25 更新

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サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

サプレマシーさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司